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Rice cooked with chicken burdock ｜ [Mokomichi Hayami official channel] M's TABLE by Mocomichi Hayami's recipe transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Rice : 2 go
Chicken thigh : 1 sheet
Burdock : 1/3
Salad oil : 1/2 tbsp
Soy sauce : 1 tsp
Liquor : 1 tsp
Eagle talon : One
Sprout green onion : Appropriate amount
White sesame : Appropriate amount
(A) Japanese style : 400ml
(A) Soy sauce : 2 tablespoons
(A) Sake : 1 tablespoon
(A) Mirin : 1/2 tbsp

Time required

40minutes

Procedure

1) Burdock 00:31
Prepare a bowl and a colander. For burdock, scrape the skin and expose it to water to remove the lye and remove the water.
2) Put the ingredients in a clay pot 02:01
Put the ground rice in a clay pot, add (A) and burdock, and mix gently.
3) Bake chicken thighs 02:42
Chicken thighs are stabbed from both sides with the tip of a kitchen knife, grilled on both sides from the skin in a frying pan heated with salad oil, wipe off excess fat, add soy sauce and sake and entangle.
4) Put the clay pot on the fire 04:53
Put the hawk's claws in the clay pot of 2 and put the chicken on it with the skin facing up and heat it over high heat until it boils. Cover and bring to a boil, reduce heat to low and cook for about 8 minutes, turn off the heat and steam for 10 minutes.
5) Finish 05:34
Take out the cooked chicken and cut it into bite-sized pieces for easy eating. Mix rice, put chopped chicken on top, and sprinkle with white sesame seeds and green onions.

Point

・ Burdock is not completely peeled, but is scraped with the back of a kitchen knife to leave the scent of soil.
・ By making several cuts in the chicken thigh with the tip of a kitchen knife, it prevents shrinkage and gives a plump finish. It also improves the penetration of taste.
・ The point is that chicken thighs are roasted from the skin to make the finish fragrant.
・ The point of not touching chicken thighs while roasting is that they are beautifully browned.